The influence of cavitation effects on the purification processes of beet sugar production juices

Authors

  • Marija Zheplinska National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Processes and Equipment for Processing of Agricultural Production, Heroev Oborony Str., 12 B, Kyiv, 03040, Ukraine, Tel.: +38(050)133-80-28 https://orcid.org/0000-0002-7286-3003
  • Mikhailo Mushtruk National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Processes and Equipment for Processing of Agricultural Production, Heroev Oborony Str., 12 B, Kyiv, 03040, Ukraine, Tel.: +38(098)941-26-06 https://orcid.org/0000-0002-3646-1226
  • Tatiana Kos Institute of Food Resources of the National Academy of Agrarian Sciences of Ukraine, st. E. Sverstiuk 4a, Kyiv, Ukraine, 02000, Tel.: + 38(097)888-21-48
  • Volodymyr Vasyliv National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Processes and Equipment for Processing of Agricultural Production, Heroev Oborony Str., 12 B, Kyiv, 03040, Ukraine, Tel.: +38(097)465-49-75
  • Yuliya Kryzhova National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Technologies of Meat, Fish and Marine Products, Polkovnika Potekhina Str., 16, Kyiv, 03041, Ukraine, Tel.: +38(093)0370077 https://orcid.org/0000-0003-1165-8898
  • Roman Mukoid National university of food technology, Educational and Scientific Institute of Food Technology, Department of biotechnology of fermentation and winemaking products, Volodymyrska Str. 68, 01601 Kyiv, Ukraine, Tel.: +38(097)394-49-89
  • Marina Bilko National University of Food Technology, Educational and Scientific Institute of Food Technology, Department of biotechnology of fermentation and winemaking products, Volodymyrska Str. 68, 01601 Kyiv, Ukraine, Tel.: +38(067)702-02-68, https://orcid.org/0000-0002-1122-4937
  • Anatolii Kuts National University of Food Technology, Educational and Scientific Institute of Food Technology, Department of biotechnology of fermentation and winemaking products Volodymyrska Str. 68, 01601 Kyiv, Ukraine, Tel.: +38 (044) 287-91-55
  • Yuliia Kambulova Yuliia Kambulova, National University of Food Technology, Educational and Scientific Institute of Food Technology, Volodymyrska Str. 68, 01601 Kyiv, Ukraine, Tel.: +38(044) 287–92–50
  • Sergiy Gunko National University of Life and Environmental Sciences of Ukraine, Agrobiological Faculty, Department of storage, processing and standardization of plant products after prof. B.V. Lesik, str. Heroyiv Oborony 13, 03041, Kiev, Ukraine https://orcid.org/0000-0001-8264-5176

DOI:

https://doi.org/10.5219/1284

Keywords:

diffuse juice, preliminary defecation, saturation, intensification, cavitation

Abstract

The existing technology for the purification of diffusion juice and its hardware design has not fundamentally changed over the past four decades. The lack of the necessary theoretical developments and experimental data hinders the development of existing and the development of new technological processes. Therefore, the main direction of improving the purification efficiency of juices of sugar beet production is the disclosure of its unused reserves and their implementation in practice. The scientific problem of choosing the rational direction for improving the technology of juice purification, which ensures the production of consumer granulated sugar in the face of changes in a wide range of quality of raw materials, is relevant and has important economic importance, especially in the context of the transition of beet sugar factories to a market economy. One way to solve it is to make fuller use of the adsorption capacity of calcium carbonate particles while increasing the filtration properties of saturation sediments. Therefore, the study investigates the effect of cavitation effects – vapor condensation and hydrodynamic processing of diffusion juice on the processes of purification of diffusion juice, juices of preliminary defecation, first and second saturations. The analysis of the influence of various effects of cavitation processing of juices from the point of view of improving the purification efficiency, the optimal place of the purification process in the technological scheme of production is established.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

Almohammed, F., Mhemdi, H., Grimi, N., Vorobiev, E. 2015. Alkaline pressing of electroporated sugar beet tissue: process behavior and qualitative characteristics of raw juice.Food and bioprocess technology, vol. 8, no. 9, p. 1947-1957. https://doi.org/10.1007/s11947-015-1551-7 DOI: https://doi.org/10.1007/s11947-015-1551-7

Alves, N. N., de Oliveira Sancho, S., da Silva, A. R. A., Desobry, S., da Costa, J. M. C., Rodrigues, S. 2017. Spouted bed as an efficient processing for probiotic orange juice drying. Food Research International, vol. 101, p. 54-60. https://doi.org/10.1016/j.foodres.2017.08.052 DOI: https://doi.org/10.1016/j.foodres.2017.08.052

Bhatia, S., Bhakri, G., Arora, M., Batta, S. K., Uppal, S. K. 2016. Kinetic and thermodynamic properties of partially purified dextranase from Paecilomyces lilacinus and its application in dextran removal from cane juice. Sugar Tech., vol. 18, no. 2, p. 204-213. https://doi.org/10.1007/s12355-015-0378-x DOI: https://doi.org/10.1007/s12355-015-0378-x

Buniowska, M., Carbonell-Capella, J. M., Frigola, A., Esteve, M. J. 2017. Bioaccessibility of bioactive compounds after non-thermal processing of an exotic fruit juice blend sweetened with Stevia rebaudiana. Food Chemistry, vol. 221, p. 1834-1842. https://doi.org/10.1016/j.foodchem.2016.10.093 DOI: https://doi.org/10.1016/j.foodchem.2016.10.093

Dalfré Filho, J. G., Assis, M. P., Genovez, A. I. 2015. Bacterial inactivation in artificially and naturally contaminated water using a cavitating jet apparatus. Journal of Hydro-Environment Research, vol. 9, no. 2, p. 259-267. https://doi.org/10.1016/j.jher.2015.03.001 DOI: https://doi.org/10.1016/j.jher.2015.03.001

Dhar, B. R., Elbeshbishy, E., Hafez, H., Lee, H. S. 2015. Hydrogen production from sugar beet juice using an integrated biohydrogen process of dark fermentation and microbial electrolysis cell. Bioresource Technology, vol. 198, р. 223-230. https://doi.org/10.1016/j.biortech.2015.08.048 DOI: https://doi.org/10.1016/j.biortech.2015.08.048

Guo, S., Luo, J., Wu, Y., Qi, B., Chen, X., Wan, Y. 2018. Separation and Puri fi cation Technology Decoloration of sugarcane molasses by tight ultra fi ltration: filtration behavior and fouling control. Separ. Purif. Technol., vol. 204, p. 66-74. https://doi.org/10.1016/j.seppur.2018.04.067 DOI: https://doi.org/10.1016/j.seppur.2018.04.067

Jia-Qian, J. 2015. The role of coagulation in water treatment. Current Opinion in Chemical Engineering, vol. 8, p. 36-44. DOI: https://doi.org/10.1016/j.coche.2015.01.008

Johnson, B., Zhou, X., Wangersky, P. 1986. Surface coagulation in sea water. Netherlands Journal of Sea Research, vol. 20, no. 2-3, p. 201-210. https://doi.org/10.1016/0077-7579(86)90042-6 DOI: https://doi.org/10.1016/0077-7579(86)90042-6

Katariya, P., Arya, S. S., Pandit, A. B. 2020. Novel, non-thermal hydrodynamic cavitation of orange juice: Effects on physical properties and stability of bioactive compounds. Innovative Food Science & Emerging Technologies, vol. 62, p. 102364. https://doi.org/10.1016/j.ifset.2020.102364 DOI: https://doi.org/10.1016/j.ifset.2020.102364

Kim, J. U., Ghafoor, K., Ahn, J., Shin, S., Lee, S. H., Shahbaz, H. M., Park, J. 2016. Kinetic modeling and characterization of a diffusion-based time-temperature indicator (TTI) for monitoring microbial quality of non-pasteurized angelica juice. LWT-Food Science and Technology, vol. 67, p. 143-150. https://doi.org/10.1016/j.lwt.2015.11.034 DOI: https://doi.org/10.1016/j.lwt.2015.11.034

Kozelová, D. Mura, L., Matejková, E., Lopašovský, Ľ., Vietoris, V., Mendelová, A., Bezáková, M., Chreneková, M. 2011. Organic products, consumer behavior on market and european organic product market situation. Potravinarstvo, vol. 5, no. 3, p. 20-26. https://doi.org/10.5219/96 DOI: https://doi.org/10.5219/96

Krasulya, O., Bogush, V., Trishina, V., Potoroko, I., Khmelev, S., Sivashanmugam, P., Anandan, S. 2016. Impact of acoustic cavitation on food emulsions. Ultrasonics sonochemistry, vol. 30, p. 98-102. https://doi.org/10.1016/j.ultsonch.2015.11.013 DOI: https://doi.org/10.1016/j.ultsonch.2015.11.013

Lebovka, N., Shynkaryk, M., El-Belghiti, K., Benjelloun, H., Vorobiev, E. 2007. Plasmolysis of sugar beet: Pulsed electric fields and thermal treatment. Journal of Food Engineering, vol. 80, no. 2, p. 639-644. https://doi.org/10.1016/j.jfoodeng.2006.06.020 DOI: https://doi.org/10.1016/j.jfoodeng.2006.06.020

Lee, K., Morad, N., Teng, T., Poh, B. 2012. Development, characterization and the application of hybrid materials in coagulation/flocculation of waste water: A review. Chemical Engineering Journal, vol. 203, p. 370-386. https://doi.org/10.1016/j.cej.2012.06.109 DOI: https://doi.org/10.1016/j.cej.2012.06.109

Luo, J., Guo, S., Qiang, X., Hang, X., Chen, X., Wan, Y. 2019. Sustainable utilization of cane molasses by an integrated separation process: interplay between adsorption and nanofiltration. Separ. Purif. Technol., vol. 219, p. 16-24 https://doi.org/10.1016/j.seppur.2019.03.008 DOI: https://doi.org/10.1016/j.seppur.2019.03.008

Matyashchuk, A., Nemirovich, P., Khomichak, L., Malyzhik, I., Zheplinska, M, Pushanko, M. 1988. Hydrodynamic cavitation as one of the methods of intensification of pre-defecation. Scientific works of University of Food Technology, vol. 4, p. 83-85.

Ozerov, D. V., Sapronov, A. R. 1985. Coagulation and aggregation of colloidal dispersion substances in pre-defecation. Sugar industry, vol. 8, p. 24-27

Palamarchuk, I., Mushtruk, M., Vasyliv, V., Zheplinska, M. 2019. Substantiation of regime parameters of vibrating conveyor infrared dryers. Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, p. 751-758. https://doi.org/10.5219/1184 DOI: https://doi.org/10.5219/1184

Sheiko, T., Tkachenko, S., Mushtruk, M., Vasyliv, V., Deviatko, O., Mukoid, R., Bilko, M., Bondar, M. 2019. The Studying the processing of food dye from beet juice. Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, p. 688-694. https://doi.org/10.5219/1152 DOI: https://doi.org/10.5219/1152

Shmyrin, A., Kanyugina, A., Kuznetsov, A. 2017. Relational neighborhood model for diffusion stage of sugar production. International Journal of Applied Engineering Research, vol. 12, no. 12, p. 3151-3156.

Somaratne, G., Reis, M. M., Ferrua, M. J., Ye, A., Nau, F., Floury, J., Dupont, D., Singh, R. P., Singh, J. 2019. Mapping the spatiotemporal distribution of acid and moisture in food structures during gastric juice diffusion using hyperspectral imaging. Journal of agricultural and food chemistry, vol. 67, no. 33, p. 9399-9410. https://doi.org/10.1021/acs.jafc.9b02430 DOI: https://doi.org/10.1021/acs.jafc.9b02430

Sukhenko, Y., Mushtruk, M., Vasyliv, V., Sukhenko, V., Dudchenko, V. 2019. Production of pumpkin pectin paste. In Ivanov, V., Trojanowska, J., Machado, J., Liaposhchenko, O., Zajac, J., Pavlenko, I., Edl, M., Perakovic, D. Advances in Design, Simulation and Manufacturing II. Switzerland : Springer International Publishing, p. 805-812. ISBN 978-3-030-22365-6. https://doi.org/10.1007/978-3-030-22365-6_80 DOI: https://doi.org/10.1007/978-3-030-22365-6_80

Verma, A., Shirkot, P., Dhiman, K., Rana, N., Joshi, V. K. 2018. Bacterial laccase mediated inhibition of enzymatic browning in apple juice and its sensory evaluation. Int. J. Curr. Microbiol. App. Sci., vol. 7, p. 3371-81. https://doi.org/10.20546/ijcmas.2018.701.399 DOI: https://doi.org/10.20546/ijcmas.2018.701.399

Zheplinska, M., Mushtruk, M., Vasyliv, V., Deviatko, O. 2019. Investigation of the process of production of crafted beer with spicy and aromatic raw materials. Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, p. 806-814. https://doi.org/10.5219/1183 DOI: https://doi.org/10.5219/1183

Published

2020-07-28

How to Cite

Zheplinska, M., Mushtruk, M., Kos, T., Vasyliv, V., Kryzhova, Y. ., Mukoid, R., Bilko, M., Kuts, A., Kambulova, Y., & Gunko, S. (2020). The influence of cavitation effects on the purification processes of beet sugar production juices. Potravinarstvo Slovak Journal of Food Sciences, 14, 451–457. https://doi.org/10.5219/1284

Most read articles by the same author(s)

1 2 3 4 > >>